Beignet Dough

Stir together the yeast, 1/4 cup of the warm water and 1/2 teaspoon of the granulated sugar in the bowl of a stand mixture with the dough hook attachment. Let stand until foamy, about 5 minutes.

Stir in egg, evaporated milk, 1/2 teaspoon of the salt and remaining granulated sugar.

Stir together shortening and remaining warm water (reheat if needed to melt the shortening). Add to the yeast mixture and beat on low until combined.

Stir together cinnamon and bread flour. Gradually add cinnamon and flour blend to the yeast mixture, beat on low speed until a sticky dough forms.

Transfer to a large bowl coated with cooking spray, turn the dough to grease the top, cover and place in fridge for 4 hours or overnight.

Meanwhile, make the cream cheese frosting:

Combine cream cheese, butter, salt, milk, vanilla and powdered sugar. Mix with a hand mixer or in a stand mixer with the paddle attachment until smooth and creamy.

Spoon frosting into a piping bag or a Ziplock and set aside.

Cutting and Frying Beignets

Turn dough out onto a lightly floured surface and roll out to a 12" x 12" square. Use a pizza wheel cutter to cut dough into 2" x 2" squares (you should get about 36 pieces).

Pour oil to a depth of 2" in a large Dutch oven. Over medium-high heat, heat oil to 360 degrees.

Carefully drop in 6 dough pieces at a time (work in about 6 batches), and fry for about 1.5 minutes on each side until golden brown. Use a spider or slotted spoon to transfer to a wire rack placed in a sheet tray.

Once all beignets are done, cut a 1/16" -1/8" tip off the piping bag and drizzle frosting over beignets and sprinkle with the purple, green and yellow sanding sugars. Serve immediately.